Lemon Coconut Ice Cream

3 years ago
This article was written by a member of the SheKnows Community. It has not been edited, vetted or reviewed by our editorial staff, and any opinions expressed herein are the writer’s own.

I scream, you scream, we all scream for ice cream!! Remember that saying when you were a kid? I do and I am certainly screaming for ice cream this summer!

If y’all haven’t already noticed, I’m on an ice cream roll right now. Let’s just say, this won’t be the last ice cream recipe from me {smile}.

It’s already hotter than the Serengeti and the best thing to beat this type of weather is ice cream! A cold and sweet creamy treat to take your mind off this heat…well, maybe for just a little while {smile}.

Unlike the others I’ve made, this one actually has heavy cream added in because I wanted a creamier texture for the lemon and coconut ice cream. And I think the amount of cream I added is just enough without losing the flavoring of the coconut or the lemon. I also added the lemon zest not only for flavoring but to add some coloring as well.

And the best thing about this ice cream (other than it having two of my favorite flavors paired together) is it still remains soy free, gluten-free, nut free, and free of any additional preservatives or artificial colors and no churn needed.

Not to mention, you can whip this up in less than 10 minutes and your oven stays OFF! How can you top that?

 Lemon Coconut Ice Cream

 Ingredients

1 cup Coconut milk, canned

1 cup Cream of coconut

¾ cup heavy whipping cream

¼ cup freshly squeezed lemon juice

½ teaspoon vanilla extract

½ teaspoon coconut extract

1 Tablespoon lemon zest (zest from 1 lemon should be enough)

6 Tablespoons powdered sugar

¼ cup shredded coconut *optional*

Directions

Add all ingredients into a blender. Place lid on and with setting on Puree, pulse until all ingredients are mixed well. Scrape sides with a spatula and puree for another minute.

Pour into a freezer safe bowl and freeze overnight.

If you don't have a blender, you can also make it this way ~

Add all ingredients into a large mixing bowl. Using either a hand mixer or stand mixer, whip for about 5 minutes until all ingredients are combined and there are no lumps.

Pour into freezer safe bowl and freeze overnight.

*Helpful Hints*

- Adding shredded coconut is optional. If you don’t like the texture of shredded coconut you can leave it out and still enjoy the delicious tropical taste of coconut. I love coconut, so I add it for texture.

- All measurements are US

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.

Julie

More from food

Food & Recipes
by Jessica Hickam | 2 days ago
Food & Recipes
by Alison Luther | 3 days ago
Food & Recipes
by Colleen Stinchcomb | 4 days ago
Food & Recipes
by Jessica Hickam | 5 days ago
Food & Recipes
by Sarah Brooks | 5 days ago
Food & Recipes
by Jessica Hickam | 5 days ago
Food & Recipes
by Aly Walansky | 6 days ago
Food & Recipes
by Sarah Aswell | 9 days ago
Food & Recipes
by Jessica Hickam | 9 days ago
Food & Recipes
by Justina Huddleston | 10 days ago
Food & Recipes
by Karen Miner | 10 days ago
Food & Recipes
by Colleen Stinchcombe | 11 days ago
Food & Recipes
by Aly Walansky | 12 days ago
Food & Recipes
by Kenzie Mastroe | 12 days ago
Food & Recipes
by Claire Gallam | 12 days ago
Food & Recipes
by Jennifer Mattern | 12 days ago
Food & Recipes
by Justina Huddleston | 13 days ago